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Preheat the oven to 350°F and lightly butter a 9-inch loaf tin or an 8-inch round cake pan. Put the dry ingredients in a medium bowl and whisk to combine.
In a large bowl, cream the butter and sugar until fluffy using an electric mixer. Then add the eggs and molasses. Mix to combine, then stir in the buttermilk. The mixture will appear loose and not emulsified, but that’s okay.
Add the dry ingredients and stir until no flour streaks show. Turn the batter into the prepared pan and bake 40 to 50 minutes for a loaf tin, or 30 to 35 minutes for a round cake pan, until a tester inserted in the center comes out with a few crumbs clinging to it. Cool in the pan for 15 minutes, then remove the gingerbread from the pan and cool completely on a wire rack.